Susan Cutler


Here is one of my favorite Mexican dishes!

What a great meal during the week using your Mexican Meat Mix to save time. This recipe uses 3 cups of the 'Mexican Meat Mix'.


★★★★★ 1 vote



  • 6 large
    flour tortillas
  • 3 c
    mexican meat mix, thawed
  • ·
    vegetable oil for frying
  • ·
    shredded lettuce

  • 2
    avocados, ripe, pared and mashed
  • 1 tsp
    lemon juice
  • ·
    salt and pepper to taste
  • ·
    few drops of tabasco sauce

How to Make Chimichangas


  1. Warm tortillas in oven about 5 minutes. Heat 'Mexican Meat Mix' in a small saucepan. Heat 1/2 inch deep oil to 400F degrees in a large skillet. Spread about 1/2 cup 'Mexican Meat Mix' over the lower third of each tortilla. Fold the bottom edges of each tortilla up over filling. Fold both sides toward the center and roll into a cylinder. Secure rolled tortillas with a toothpick. Fry 2 chimichangas at a time in hot oil about 2 minutes until golden and crisp. Drain on paper towels. Serve hot over a layer of lettuce. Top with green chili salsa, tomatoes, guacamole and sour cream. Garnish each with an olive.
  2. Guacamole:
    Combine all ingredients in a small bowl.

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